Sunday, February 23, 2025

Class 4: fundamental 1

Fundamentals 1 Course Competencies 
  1. Identify, describe, and utilize herbs, spices, and seasonings by themselves and in a combination that exemplify national and international cooking medians.
  2. Prepare an example of a spice rub.
  3. Prepare an example of a dried and fresh spice blend.
  4. Utilize a spice blend or herb blend in a culinary preparation.
  5. Assess student’s knowledge in herb and spice identification and usage.
  6. Define mise en place and demonstrate a combination of organizational skills, preparedness, and timing when it comes to food preparation, cooking and serving.
  7. Define, and describe the process for all the cooking techniques used in moist, dry and combination cooking methods to include: steam, poach, simmer, boil, deep fry, sauté, pan-fry, grill, roast, poêle, stew, and braise.
  8. Prepare and cook a variety of proteins (including beef, chicken, pork, fish, game, lamb and veal), vegetables, legumes, grains, and starches using moist, dry and combination cooking methods.
  9. Moist heat methods to include steam, deep and shallow poach, simmer and boil.
  10. Dry heat methods to include deep fry, sauté, pan fry, grill, and roast.
  11. Combination cooking methods to include poêle, stew and braise.
  12. Using all moist, dry and combination cooking methods prepare proteins using chicken, beef, lamb, veal, fish and wild game.
  13. Using all moist, dry and combination cooking methods prepare a variety of rice (pilaf method and risotto method), wild rice, jasmine, and sushi.
  14. Using all moist, dry and combination cooking methods prepare a variety of potato dishes.
  15. Using all moist, dry and combination cooking methods prepare a variety of vegetables dishes.
  16. Using all moist, dry and combination cooking methods prepare a variety of grain dishes.
  17. Evaluate and analyze the preparation of a variety of proteins (including beef, chicken, pork, fish, game, lamb and veal), vegetables, legumes, grains, and starches using moist, dry and combination cooking methods.
  18. Moist heat methods to include steam, deep and shallow poach, simmer and boil.
  19. Dry heat methods to include deep fry, sauté, pan fry, grill, and roast. Combination cooking methods to include poêle stew and braise.
  20. Discuss the rationale for a seasonal menu and analyze how it may affect the overall menu costs, food quality and availability.
  21. Prepare and participate in the production of student lunch.
Week 1
1. how to shallow poach (not available)

2. Gordan Ramsey Poached 水煮 Salmon 
How to Poach and Flavour Salmon | Gordon Ramsay  [1 minutes]

3. poaching vegetables
Learn how to cook fresh vegetables in water (keep vitamins)  [3 minutes]
if not eat right away, put them in the ice bowl and can keep them in refrigerator for several day.
 
4. Classic Poached Chicken 
Chicken and rice with supreme sauce. (one of these must try French recipes) [19 minutes]
Very detailed for everything. I also subscribe and has a digital recipes. 
A bouquet garni is a bundle of herbs or spices tied together to flavor soups, stews, and other dishes.  
 
5. What is Mise en Place 
What is Mise En Place [Mis on Plus]  // putting into place
1. read the recipe and develop a cooking strategy
2. gather all your ingredients and tools
3. Wash and prep your ingredients
4. Organize everything into bowls and containers.
5. start cooking and clean as you go 

6. Chicken Poel"ee
Chicken poêlée: Escoffier pot roasted chicken recipe ( with extra garnish) [14 minutues]
peasant cut, also known as the “paysanne” in French.
 
Week two Fundamentals 1
1. science and history of how to braise meats .
What's the Difference Between Braising and Stewing?

2. Difference between Braising and Stewing.docx

Difference between Braising and Stewing

Braising vs Stewing 

Braising and stewing are terms that are used very commonly in cookery classes and even in daily cooking by those who love to prepare dishes through slow cooking. Usually one can prepare food by dry heating, moist heating, or by a combination heating method. Choosing the right heating method ensures the kind of flavors one is looking in his food along with the texture and the appearance of the final dish. Both braising and stewing apply the technique of moist heating along with dry heating making them combination heating methods that take a lot of time but break down the meats to increase the flavors in the final recipe. Many people think that braising and stewing are same processes, but there are subtle differences between the two that will be highlighted in this article.

Braising

Braising is a method of cooking that requires providing slow and low heat to the recipe that is made up of large cuts of meats. The meat or vegetable is browned in fat and then allowed to simmer for a long time in a liquid while being covered with a lid inside a pot. Braising can be done in a crock pot or a pressure cooker. Braising allows cooking of large pieces of meat or beef that is hard to cook through dry heat as the pieces become hard and often get burnt. With braising, the connective tissues of the meat become soft and tender and the pieces become full of flavor rather than getting burnt. Braising allows saving by cooking inexpensive large pieces, but it also produces tasty dishes that are full of flavors. One great feature of braising is that once you have browned the meat, you cover the pot and leave it to simmer in the liquid and have no fears of the dish getting burnt as it is getting cooked on low heat.

Stewing

Stewing is another method of slow cooking that allows cooking of less tender pieces of meat through simmering in a bit of liquid until it becomes tender and full of flavors. Stewing is a great method to cook meats and vegetables as one can leave the dish and attend to other jobs while the food is cooked slowly. The gravy gets thickened and can be served along with the vegetable or meat. Stewing allows food items that can be eaten with rice or with bread as there is a thick and creamy base along with the meat. This method of slow cooking allows for cooking of large pieces of meat that become full of flavors and can be refrigerated for later use. There are some who feel that stews taste great as their flavor improves with every reheating.

What is the difference between Braising and Stewing?

  • Though both braising and stewing are slow cooking methods that make use of moist heat and dry heat in combination, braising is done in less amount of liquid and involves cooking large and not uniform pieces of meat or vegetables.
  • On the other hand, stewing involves using enough liquid to immerse meat pieces inside, and the pieces are also small and uniform sized.
  • Braising makes use of somewhat better cuts of meat and, in most cases, it involves a whole cut whereas stewing requires small pieces and not a whole cut.

3. Classic Bourgignon 
Beaf Bourguignon Recipe | Classic French Dish
 
4. Braised Short ribs with Master Chef Edward Leonard 
Learn How to Braise Shortribs demonstrated by Master Chef Edward Leonard
 
5. How to braise meats 
How to Braise Meat Like a Pro | Food Network
 
6. How to Steam 
How to Steam Food in Culinary College  { I want to see this page]
  
7. Aromatic Steamed Rice
How To Cook The Perfect Rice | Gordon Ramsay
 
8. Classic Couscous preparation 
Homemade Moroccan Couscous with Chef Mourad Lahlou - Martha Stewart

Various Supporting Videos
1. Julia Child Chicken Cooking Preparations  (not available)
2. Jauques Pepin Trusing a Chicken 
Jacques Pépin Techniques: How To Truss a Chicken for Roastin

3. 8 cut chicken with Master Chef Shular
Chicken 8 cut

4. Thomas Keller Roast Chicken 
Thomas Keller Roasted Chicken

5. How to balance flavors 
How to Create a Balance of Flavors in Your Cooking

6. Supreme/ airline breast of chicken with Master Chef Shular
Chicken Supreme

7. How to understand flavor 
F is for Flavor | Culinary Boot Camp Day 1 | Stella Culinary School

8. why we taste foods differently 
Why Do We Taste Things Differently?

9. The science of Umami 
ACF Educational Session - The Science of Umami

10. culinary quick tip plate presentation 
Culinary Quick Tips Plate Presentation

11. Gordon's guide to herbs 
Gordon's Guide To Herbs

12. Beginners guide to buying, storing and organizing spices 
Beginner's guide to BUYING, STORING & ORGANIZING SPICES

13. Dry Spice Rubs Links to an external site.

14. 12 Classic Spice Blends and Herb Combinations 

15. 3 Classic Fresh herb Blends 

16. How to boost flavor in dishes by using 8 kinds of micro greens 
How to Boost Flavor in Dishes By Using 8 Kinds of Microgreens (Sprouts)

17. The Ultimate guide to onions
The Ultimate Guide to ONIONS

18. Dose potato type matter 
Science: Does Potato Type Matter? How to Choose the Best Potato for the Right Recipe

Potatoes Recipes
1. Potato gnocchi
how to make HANDMADE POTATO GNOCCHI
2. Duchess Potatoes 
Duchess Potatoes Recipe - A Great Way To Cook Potatoes
3. Gratin potatoes 
Gratin dauphinois (le meilleur)
4. Pommes Dauphine
How to make pommes dauphine: (French potato puffs recipe)

5. fondant Potatoes
Gordon Ramsay - How to make fondant potatoes

6. Potato- Truffle Puree 
Potato Purée　Beautiful texture, melts in your mouth

Legumes, Grains, Pasta and other Starches
1. Tex Mex Charro Beans 
How to Make Tex-Mex Charro Beans – Mexican Cowboy Beans

2. Lemon Herb Couscous Salad
Easy Couscous Salad Recipe

3. Curtis Duffy Rissoto 
Making a Classic Risotto with Chef Curtis Duffy

4. Mediterranean Rice pilaf with Vermicelli 
Mediterranean Rice Pilaf with Vermicelli

5. making fresh pasta 
How to Make Fresh Pasta From Scratch | Video Recipe

6. Thomas keller Cheese- Herb Gnocchi 
Thomas Keller of Bouchon Makes Herb Gnocchi

7. Risotto method for cooking dried pasta 
Cook Pro Level Pasta At Home | It's Easier Than You Think

1. Vegetables are least likely to be _____.
  1. poached 水煮 (+)
  2. deep-fried
  3. boiled 煮沸
  4. braised 炖
2. Vegetables are Shocked by _______. 
  1. none of these
  2. being drained and cooled with cols water as soon as they have finished boiling (+)
  3. being started in cold water
  4. being sauteed before they are boiled

3. Which statement is in correct ? 
  1. most vegetables should be cooked in just enough water to cover them (+, wrong)
  2. vegetables that are to be boiled should always be started in cold water to preserve their flavors and nutrients
  3. Green vegetables and strong flavored vegetables should be cooked un covered
  4. strong-flavored vegetables should be cooked in larger quantities of water than weaker-flavored vegetables 
4. If you compare the methods of sauteing and pan-frying vegetables, three of the following are characteristics of sauteing . Which one is the characteristic of pan-frying ?
  1. cooked at a higher temperature
  2. product is tossed or flipped
  3. cooked for a longer time  (+)
  4. cooked in a smaller amount of fat
5. Stir-frying is most similar to ____.
  1. braising
  2. broiling
  3. pan- frying
  4. sauteing  (+)
6.  When vegetables are braised _____.
  1. three times as much liquid as vegetables is used   (+,  wrong)
  2. the cooking liquid is discarded after the vegetables have finished braising
  3. fat is added to the braising pan
  4. the pot or sauce pan is left uncovered during the braising process
7. ratatouille 蔬菜杂烩 is a _____. 
  1. single type of vegetable ( e.g.) that has been boiled and then deep fried
  2. middle-eastern vegetables dish that is grilled over charcoal and served on a skewer
  3. combination of vegetables that have been braised together  (+)
  4. Chinese rodent casserole 炖锅菜（有肉、蔬菜等）

8. Which of the following vegetables is least likely to be grilled ?
  1. zucchini
  2. peppers
  3. spinach  (+)
  4. eggplant
9.  A fritter is produced by which of the following cooking methods ?
  1. deep-frying  (+)
  2. boiling
  3. braising
  4. broiling 
A fritter 油炸馅饼 is essentially a small piece of food (like vegetables, meat, or fruit) coated in batter and then fried in hot oil, which requires the high heat and oil immersion characteristic of deep-frying. 

10. Which of the following vegetables may be blanched [焯（把蔬菜等放在沸水中略微一煮）]  or pre-cooked before it is fried in breading or batter ?
  1. tomatoes
  2. carrots  (+)
  3. all of these
  4. eggplant
11. Semolina 粗粒面粉 is _________. 
  1. a high protein flour  (+)
  2. an Italian rice dish
  3. a type of egg noodle
  4. a baked pasta dish 

12. Which of the following takes the longest time to cook ?
  1. regular milled white rice
  2. par boiled rice
  3. brown rice  (+)
  4. basmati rice 印度香米

13.Bulgur is a type of _______.
  1. rice
  2. barley
  3. wheat  (+)
  4. pasta
14. When making a rice pilaf, it is not necessary to _______the rice.
  1. add seasonings to
  2. measure
  3. wash (+)
  4. sauté
15. Pasta cooked al dente _____.
  1. is slightly soft and mushy
  2. must be held in its cooking water for at least 20 mins before serving
  3. is firm to the bite (+)
  4. should be visibly dented
16. Dumplings are ______.
  1. usually cooked by deep-frying or baking
  2. usually serves as main dishes
  3. made from soft dough's or batters (+)
  4. all of these
17.The general term for dried legumes in Indian cuisine is ______.
  1. miso
  2. mung beans
  3. dal  (+)
  4. adzuki
18.  Macaroni to be baked in a casserole, such as macaroni and cheese, should be boiled until about half done, since it will cook further in the sauce. True

19. Kasha is an ancient variety of wheat. True

20. Arborio, jasmine and basmati are all types of long grain rice. True

21. To roast a whole inside round ( top round ) of beef you would ?
  1. place it un covered in a roasting pan
  2. place it in a roasting pan and cover it loosely with foil
  3. none of these
  4. place it on a rack in an un covered roasting pan  (+)
22. The breading or batter used when deep frying foods _______.
  1. provides a crisp, flavorful, and attractive covering
  2. protects the foods from the frying fat
  3. protects the frying fat from the foods
  4. all of these (+)
23. When you are shallow -poaching fish, you use the cuisson to _______.
  1. none of these. Cuisson is not used in this procedure
  2. make a sauce (+)
  3. hold the fish flat while its being cooked
  4. filet the fish before cooking
24. Which of the following statements is false about pan- frying meat, poultry and fish ?
  1. After browning on all sides on moderate heat, the temperature should raise to high to ensure doneness (+)
  2. The side that is to face up on the plate should be browned first.
  3. A moderate amount of fat is needed for pan-frying
  4. breading or flouring should be used so that the product will achieve even browning and crispness
25. The major difference between simmering and poaching  is the ______. 
  1. the type of liquid used
  2. temperature of the liquid used  (+)
  3. the type of poultry being used
  4. presence or absence of mirepoix
26.  The amount of braising liquid needed to prepare a pot roast depends on ?
  1. the amount of sauce needed (+)
  2. the amount of connective tissue in the meat
  3. weather or not the pot is covered
  4. the size of the braising pot
27.  many Chefs prefer not to use convection ovens for roasting because the oven can cause ?
  1. the meat to shrink excessively
  2. none of these
  3. the meat to dry out
  4. all of the above (+)
  5. large roast brown too much
28. Because seasonings ( E,G) salt, herbs and spices ) added to the surface of the meat just before roasting penetrate only a fraction of an inch during cooking, it is advisable to________.
  1. season several hours or a day in advance to give the seasonings time to penetrate
  2. not season the meat at all, but carefully season the gravy or juices to be served with the meat
  3. any of these (+, wrong)
  4. season the meat after cooking

29. Starting a large roast at high temperature ( 400-450 degrees will _____.
  1. keep it from shrinking
  2. produce a well browned, crusted surface  (+, wrong)
  3. seal in the juices
  4. all of the above
30.  After an item is sauteed and before the pan is deglazed, you should ____.
  1. de grease the pan (+)
  2. none of the above
  3. add the prepared sauce
  4. season the pan
31.   A menu item called boiled beef should be cooked by ?
  1. simmering  (+)
  2. braising
  3. braising
  4. blanching
A menu item called "boiled beef" should be cooked by simmering; while technically "boiled," the proper method to achieve tender boiled beef is to simmer it in liquid until it becomes tender, as boiling can toughen the meat. 

32. Which of the following is a basic procedure for simmering meats ?
  1. boil meats for at least 20 minutes to tenderize before you begin to simmer it
  2. start fresh meats in cold water and cured meats in boiling water
  3. discard the cooking liquid immediately after the product is done so that it dose not become waterlogged and tasteless
  4. cover the meat completely with water or stock (+)

33. To shallow poach an item, you need to use enough liquid to cover the item by about 1/2 to 1 inch above the food. True

34. delicate e fish items should be poached at a low temperature , but lobsters and shrimp should be boiled ? True

35. Beef pot roast is cooked by braising. True
Even though this dish is called “Pot Roast” the technique we're using here is braising. For any braise, you will be submerging a cut of meat 2/3rds of the way into its cooking liquid, whether that be broth, stock, or water. A braise should always be cooked low and slow, so temperatures between 275°F – 325°F are ideal.
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